Makes 6 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
1 (4-pound) chicken, rinsed and patted dry, cut into 8 pieces
Salt and freshly ground pepper
2 tablespoons olive oil
1 large red onion, peeled and thinly sliced (about 1 cup)
1 large green bell pepper, seeded and thinly sliced (about 1 cup)
1 large red bell pepper, seeded and thinly sliced (about 1 cup)
1 large yellow bell pepper, seeded and thinly sliced (about 1 cup)
4 ounces button mushrooms, sliced (about 1 cup)
4 medium garlic cloves, thinly sliced (about 2 teaspoons)
1 cup red wine
1 (28-ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons chopped fresh parsley
3 cups cooked yellow rice
Season the chicken with salt and pepper. Heat the olive oil in a deep skillet (with lid) over medium high heat. Brown the chicken pieces on all sides until golden, about 8 minutes. Remove the chicken to a platter.
Add the onion, peppers, mushrooms and garlic to the pan. Cook until the veggies are soft and beginning to brown, about 8 minutes. Pour in the wine and cook until much of the liquid has disappeared, about 5 minutes more.
Pour in the tomatoes. Stir in the tomato paste, oregano and rosemary. Add the chicken back to the pan. Reduce the heat to medium low and simmer until the chicken is cooked through, about 1 hour.
To serve, divide the rice among 6 plates. Place chicken pieces on top of the rice. Ladle the sauce over top. Garnish with fresh parsley.